5-Spice Pumpkin Dinner Rolls – Paleo/GF/DF

5 Spice Pumpkin Rolls 5_TheHealthyGFLife

 

Chestnut Flour Week – Day 2!

Check out my Day 1 Recipe for Maple Pumpkin Blondies here. And be sure to check out my chestnut flour partner for the week, Brittany with Real Sustenance, and her Day 1 Recipe for Mini Gingerbread Breakfast Cakes here.

 

Looking for the perfect accompaniment to that roasted turkey, gravy and cranberry sauce this Thanksgiving? Well look no further than these unique, mouth-watering 5-spice Pumpkin Dinner Rolls!

 

5 Spice Pumpkin Rolls 1_TheHealthyGFLife

 

I am head-over-heels for these soft and chewy rolls! The chestnut flour (got mine from RC Farms. You can also find it at Nuts.com) gives them a chewy, almost whole-wheat-like texture and flavor, which pairs really well with the unique 5-spice addition. It’s like a traditional fall flavor turned up a notch! However, I will admit that 5-spice can be an acquired taste, so if it’s not your cup-of-tea, omit and use pumpkin pie spice instead.

 

5 Spice Pumpkin Rolls 2_TheHealthyGFLife

I love to serve mine with a bowl of honey butter (simply whip softened grass-fed butter with a good quality, organic honey, to your taste) for lots of slathering. Oh. My. So. Good! Your Thanksgiving guests won’t know what hit ‘em – and they certainly will never, ever guess these rolls are gluten and grain-free!

 

5 Spice Pumpkin Rolls 3_TheHealthyGFLife

 

And be sure to check out the insanely good Paleo Caramel Apple Donuts from my partner in crime this week, Brittany over at Real Sustenance!! She’s cooking up some ridiculously good food with chestnut flour this week too!

Oh, and we’re both giving away 5-lb bags of chestnut flour to each of our readers, so be sure to enter below via Rafflecopter, and on Real Sustenance (she’ll post hers Friday)!!

Enjoy!

 

a Rafflecopter giveaway

 

 5 Spice Pumpkin Rolls 4_TheHealthyGFLife

 

** Note: For answers to frequently asked questions, including substitutions, please see my FAQ page.**

5-Spice Pumpkin Dinner Rolls
Yields 9
Gluten free, grain free, dairy free, soy free, sugar free, paleo
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Dry Ingredients
  1. 1 C chestnut flour
  2. 1 C almond flour
  3. 1/2 C arrowroot starch
  4. 1/2 tsp sea salt
  5. 1 tsp baking soda
  6. 3/4 tsp Chinese 5-spice (or pumpkin pie spice)
Wet Ingredients
  1. 2 large eggs
  2. 1/2 C pumpkin puree
  3. 2 TBSP coconut oil, melted
  4. 1 tsp apple cider vinegar
  5. 2 tsp raw, organic honey or pure grade B maple syrup
Toppings
  1. Olive oil
  2. Poppy seeds
  3. Sesame seeds
  4. Coarse sea salt
Instructions
  1. 1) Preheat oven to 350-degrees. Line a baking sheet with parchment paper. Set aside.
  2. 2) In a large bowl, combine dry ingredients.
  3. 3) Add wet ingredients to the dry. Mix well with a hand mixer (or in a stand mixer) until fully combined. Let dough rest for 5 minutes to thicken.
  4. 4) Scoop 2 1/2"-3" dough balls onto the parchment lined baking sheet. Drizzle tops with olive oil. Sprinkle toppings of choice onto rolls.
  5. 5) Bake 20 minutes or until tops are golden and centers spring back when pressed. Cool completely on wire racks. Store in an airtight container for up to 2 days, or in the freezer up to 3 months.
Notes
  1. I haven't tested this one without eggs yet, so I can't say whether it will work perfectly. I would try 2 TBSP flax meal mixed with 1/3 C hot water. Let it sit for 5 minutes to "gel" then use in place of the eggs. I'm guessing they will be more crumbly, but if you let them cool completely before serving they will hold together a little better. Let me know if you try it and how it works!
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Dana Coughlin says:

    I’m most excited for mincemeat pie; I only make it at Thanksgiving.

  2. I will be trying a new Brussells Sprouts recipe. I think it will be a hit.

  3. I’m most excited for apple crisp and mashed cauliflower with gravy! YUM!!

  4. I have never tried chestnut flour. You both have me intrigued to try baking with it! thanks

  5. most excited for turkey

  6. Yummy…

  7. I am actually looking forward to the turkey! I LOVE it and my hubby doesn’t like to eat it any other time of the year…

  8. Definitely trying this one at Thanksgiving – thanks!

  9. I’m excited for re-makes of traditional thanksgiving dishes that are autoimmune paleo protocol friendly!

  10. cornbread!!

  11. pumpkin pie!

  12. I’m most excited for turkey!

  13. Can’t wait to make some yummy paleo Thanksgiving eats!

  14. I’m intrigued by chestnut flour. When I made your hazelnut chocolate chunk cookies, half the family loved them and half hated the strong taste on the hazelnut flour. Right now I am most excited about the post-Thanksgiving nap, though these rolls just might inspire me out of my “do I really have to cook for 3 days for one meal” funk. :)

  15. Sandy Munn says:

    I have been baking gluten free since 2007 for my celiac husband. It’s just been the last few weeks that I’ve been looking into and trying more paleo recipes. The chestnut flour really interests me…..I’m anxious to try it!

  16. I’m always excited for cranberry sauce; I make mine with maple syrup, orange juice and zest, and port. And this year, after two years of lame attempts at grain-free stuffing, I’m using home-baked gluten-free bread and my favorite stuffing recipe from America’s Test Kitchen.

  17. I am excited about pumpkin pie and dressing because I’m trying recipes for Paleo versions this year. I am also bringing a sweet potato feta maple salad which will be new to our menu – I hope the others will try it and like it.

  18. Turkey!

  19. Sherri Robinson says:

    Can’t wait to try it!

  20. Love me some yummy turkey – would also love to try the rolls if I win the flour :)

  21. Looks delicious!

  22. Can’t wait to try this!

  23. Will try these this weekend — have chestnut flour in the freezer!

    I love this time of year — fresh cranberries! I make a raw salad of chopped cranberried, chopped apples, chopped toasted nuts (I use pecans — toasting brings out the nutty sweetness) and groins cinnamon. It’s so good on hot cereal, added to green salads, on top of cheese & crackers, mixed with goat cheese and baked — so many delightful ways to enjoy it! I love it as a treat after dinner.

  24. I am most excited about cranberry sauce….I eat a lot of turkey, a bit of sweet potato and pumpkin, lots of veggies all the time, but I don’t get the tart-sweet goodness of cranberry, ever. I am taking the time to make a batch with fresh cranberries and stevia, going to make extra so I can have it on my turkey breasts for months to come.

  25. I have been recipie hunting for thanksgiving for weeks now. I was pretty sure I was going to use the quick GF dinner rolls from the healthy GF life cookbook but these… Oh these may be the sure replacement. I can’t wait to make a “test batch” for research purposes of course :-)

  26. Brenda Hux says:

    I am most excited to make my first Paleo Holiday meal

  27. I am most excited about the yummy food! Too many delicious things to be able to choose just one!

  28. I’m so excited to be trying everything GF for Thanksgiving this year for the first time! But, I’m in love with pumpkin breads & gingerbreads, so that’s prolly what I’m most excited for.

    I’d love to win some Chestnut flour. I’ve wanted to try it previously but the price is just a little too rich for my budget & this would be a perfect way to give it a shot!

  29. Can’t wait to make these for thanksgiving!!

  30. So glad to see an egg free solution. Thank You!!

  31. Lisa-Marie says:

    I’m Canadian, so I had my Thanksgiving already! My favourite is always the turkey- my dad brines it and he used all ghee so it would be dairy free just for me :)

  32. Most excited for the main event, turkey!

  33. Deby Skawinski says:

    I just ordered chestnut flour so I could try these rolls and the snicker doodles! I cannot wait for my flour to get here so I can start cooking!

  34. i’m most excited about mixing all the dishes together on my plate! :)

  35. Can I replace arrowroot with cornstarch for the moment? Need a substitute for arrow root, maybe potato starch? Thank you

  36. Yum Tammy! we really liked these! A beautiful scone-like texture, lovely scent. We left the all spice out…thanks for a fin way to use my chestnut flour!

Trackbacks

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